Parmesan Pepperoni Pasta Salad

Parmesan Pepperoni Pasta Salad was on the menu last night at our home.  We dined on the the deck last night.  I am so happy some warm weather has decided to come our way.  I am determined to eat outside as many nights as possible!  This recipe is one of my own that is a "go-to" recipe when our nights are busy.  You can make it ahead of time and place it in the fridge until dinner.  In fact, you should make it ahead several hours before serving to allow the flavors to meld together.   So quick and easy peasy!  Serves around 6.

Parmesan Pepperoni Pasta Salad Recipe:

16 to 20 ounces of Mostaccioli or Penne Pasta
1 (6 ounce) package of pepperoni, sliced in medium-sized pieces -- I used turkey pepperoni (70 percent less fat!)
2 cups shredded parmesan cheese -- Do NOT use the stuff in a green can.  You can freshly grate your own or buy it in a 6 ounce bag in the cheese section; this is what I use.
1 can black olives, sliced
8 green onions, sliced into small pieces
1  can (7-1/2 ounce) artichokes, drained and cut into small pieces
1 tomato, sliced into small pieces
1-2 cloves garlic, minced
1 teaspoon dried oregano
1 cup creamy caesar dressing -- I used Ken's Steak House; there is also a light version.
1/2 teaspoon salt
1/2 to 1 teaspoon freshly ground pepper
Fresh herbs to garnish -- I used rosemary.

Place pasta in large cooking pot with 5 to 6 quarts of cold water.  Bring water to a boil and then salt water to season pasta.  Cook for 8 to 12 minutes until al dente.  Take pot off stove and rinse pasta in a colander until cool.  Add pepperoni, parmesan cheese, olives, onions, artichokes, tomato, garlic, and oregano.  Then add creamy caesar dressing and add salt and pepper to taste.  Garnish with fresh herbs.

Fiesta Lasagna

This is a fun spin on lasagna.  Some of my family prefer this version of lasagna to the Italian version.  I have adapted this recipe from a Taste of Home Magazine from December and January 2008.  I make it with corn tortillas rather than noodles and add baked tortilla strips to the top.

Fiesta Lasagna Recipe:

1 pound ground beef
1/4 cup chopped onion
1 can (16 ounces) refried beans -- Fat-free is fine.
1 can (15-1/2 ounce) mild chili beans
1 can (14-1/2 ounce) Mexican stewed tomatoes, drained
1 cup salsa -- I use Pace mild.
1 can (4 ounce) chopped green chiles
1 envelope reduced-sodium taco seasoning
1 teaspoon dried oregano
1 teaspoon ground cumin
1/4 teaspoon garlic powder or 1-2 cloves of garlic
1-1/4 cups shredded Monterey Jack cheese
1-1/4 cups shredded part-skim Mozzarella cheese
3/4 cup small-curd cottage cheese
1-1/4 cups sour cream, divided
18 small sized corn tortillas
2-4 corn tortillas for topping (see below)

Baked Tortilla Strips:
Make baked tortilla strips first.  Cut 3-4 corn tortillas in strips. Dredge in slight amount of olive oil and sprinkle scant amount of salt on strips. Bake in 350 degree oven, turning every 3-4 minutes, for 10-15 minutes.

Fiesta Lasagna Recipe:
In a Dutch oven, cook beef and onion over medium heat until meat is no longer pink and drain.  Stir in the beans, tomatoes, salsa, chiles, and seasonings.  In a bowl, combine the Monterey Jack and Mozzarella cheese and set aside 1-1/2 cups of cheese mixture.  Stir cottage cheese and 3/4 cups sour cream into remaining cheese mixture.  In bottom of a greased 13 x 9 pan place 6 corn tortillas:  three whole tortillas in the center.  Then halve 3 corn tortillas and place 3 halves on the left side of the center tortillas and three halves on the right side of the center tortillas.  Layer with a third of the cottage cheese and sour cream mixture and meat and bean sauce.  Repeat layers of tortillas, meat and bean mixture, and cottage and cream cheese mixture two more times.  The dish will be full and heavy!  Bake covered at 350 degrees for one hour.  Uncover and then spread with remaining sour cream.  Sprinkle with reserved cheese and place tortilla strips on top and bake 10-12 minutes longer or until cheese is melted.  Let stand for 10 minutes before serving.  Serves 12.

                                                                        

I am posting the Fiesta Lasagna Recipe with the following:

Tempt My Tummy Tuesday

Tasty Tuesday
Tuesdays at the Table

Grand Wailea Mango Ice Cream Balls

This is a very elegant, yet easy dessert. The tangy flavors of mango sorbet and raspberry sauce are tempered by the vanilla ice cream.  The crushed chocolate peanuts add extra flavor and texture.  This dessert is always a favorite with my family.  My sister Jackie recreated this recipe after being served this dessert at the Grand Wailea Resort in Mauii.

Recipe:

1 pint of vanilla ice cream -- good quality
1 pint of mango sorbet -- good quality
1 bag of chocolate covered peanuts --crushed in food processor
Raspberry sauce -- see recipe below

Slightly soften the containers of ice cream and sorbet by setting them out on the kitchen counter for a bit.  With an ice cream scoup, scoup out balls of sorbet and vanilla ice cream.  Place on parchment lined cookie sheet and refreeze until hardened.  Each pint will yield three baseball-sized ice cream/sorbet balls.  

When ice cream balls are sufficiently hardened, cut each in half and place one half of a sorbet ball with one half of an ice cream ball.  Roll in chocolate covered peanut crumbs and refreeze until hardened.  If your balls are not perfectly round, you can reshape them before refreezing.

 When ice cream balls are sufficiently hardened, garnish with raspberry sauce.   Make sure you allow time for adequate freezing.  If you want to serve this for evening dessert, you should begin in the morning.  This recipe makes about 6 ice cream balls.

Raspberry Sauce Recipe:
Take raspberries and puree in blender.  If using the 12 ounce package of frozen raspberries, unthaw first.  Add some sugar to taste, from about 1/4 to 1/2 cup, and about 1 tablespoon of corn starch.  Place berry puree in small saucepan and on medium heat bring to a boil.  Remove from heat.  If you want seedless sauce, place berries in a wire sieve and put a bowl underneath sieve.  With a spoon or spatula, push puree against the sieve and continue doing so until the seeds are mainly dry.  Around our house we love anything raspberries and at this point I am saying, "Don't lick the sieve!"

I am posting this with Michael at Designs by Gollum for Foodie Friday.

I am also posting this with The Hive, Utah Food Bloggers.